Champagne Laurent Lequart

Champagne Laurent Lequart has 10 hectares of vineyards in the Passy Grigny village of the Marne Valley. The vineyards comprise of Pinot Meunier, Chardonnay and Pinot Noir. The Pinot Meunier plays a vital role in the champagne house’s champagnes.

Six of the champagnes were available for tasting at the APVSA, Association for the Promotion of Wines and Spirits in North America, tasting in Washington DC in January. The Réserve Brut Meunier was made entirely with Pinot Meunier. The yellow colored wine had multiple columns of tiny bubbles forming a center mousse on the surface of the wine. The champagne had a very creamy mouthfeel and offered berry fruit and a crisp finish. The wine had 9 g/L of residual sugar and aged for two years.

Champagnes

The Blanc de Blancs Brut was crafted with 100% Chardonnay. The light yellow colored champagne had multiple columns of tiny bubbles forming a center mousse. Apple was predominant on the aroma and taste. The wine had a creamy mouthfeel and the finish had apple yielding to mineral. This champagne had 9 g/L of residual sugar and aged for 3 years.

The Blanc de Noirs Brut Nature was made from 100% Pinot Noir. The light yellow colored champagne had multiple columns of tiny bubbles forming a center mousse on the wine’s surface. The mouthfeel was lively and red berry fruit was noticed on the taste. The crisp finish had citrus yielding to mineral. This champagne had 2.5 g/L of residual sugar and was aged for two and a half years.

Prestige Pur Meunier Extra Brut was made from 100% Pinot Meunier. This light yellow colored champagne had multiple columns of tiny bubbles forming a mousse on the surface’s center. The wine offered red berry fruits, mineral and freshly baked bread. The wine had a creamy mouthfeel, crisp finish and long aftertaste. The champagne had 6 g/L of residual sugar and aged for 6 years.

The Blanc de Meunier Brut Nature was made entirely of Pinot Meunier. With only 2 g/L of residual sugar, this champagne was very dry and food friendly. The yellow colored wine had multiple columns of tiny bubbles forming a mousse in the center of the surface. The wine had red berry fruits and a crisp finish. It was aged for two and a half years.

The Millesime Brut was a blend of equal amounts of Pinot Meunier and Chardonnay. The champagne had 8 g/L of residual sugar and was aged for 6 years. The yellow colored champagne offered red berry and apple notes. The mouthfeel was creamy. In the glass, this champagne had multiple columns of tiny bubbles forming a mousse on the surface’s center.

Champagne Laurent Lequart is looking for distributors in the United States.